Easy And Simple Dish For You

Here are some easy dishes that I want to share with all of you. They are so simple to do. The peanut butter chocolate cupcake is great. Enjoy some of the dishes below and it is best to prepare them in a group.

Chocolate Peanut Butter Cupcakes Recipe

Ingredients:

2 glasses of Bisquick

1 egg

2 teaspoons creamy peanut butter

1 oz chocolate (semi-sweet)

1 1/2 teaspoons butter or margarine

1/2 cup powdered sugar

1/2 teaspoon vanilla

1 1/2 tablespoons hot water

2/3 cup milk or water

2/3 cups of chopped peanuts

1/4 cup granulated sugar

Chocolate Peanut Butter Cupcakes Instructions:

Heat your oven to 400 degrees. Grease bottom of 12 muffin tins. Combine peanut butter, sugar, egg, baking mix, and 2/3 cup water or milk and beat vigorously for about 30 seconds. Fill muffin tins until they are about 2/3 full. Bake until golden brown, takes about 15 minutes. Let it cool.

Heat semisweet chocolate and butter/margarine over low heat until melted. Mix in hot water, vanilla and powdered sugar. After smearing the top of each muffin with chocolate glaze, dip in peanuts.

Serves: 12 people

Chocolate soufflé recipe

Ingredients:

1 tablespoon brown sugar

1 tablespoon liqueur (coffee flavored)

1 tablespoon sifted icing sugar

1 tablespoon strong coffee (black)

185 ml of milk

2 egg yolks

2 teaspoons of powdered sugar

30 g of corn flour

30g ground almonds

4 egg whites

75 g dark chocolate (break it into pieces)

Instructions for chocolate soufflé:

Preheat oven to 180 degrees. Separate the almonds and cornmeal in a bowl. Make a well in the middle. Bring the milk and coffee to a boil in a saucepan over medium heat.

Whisk the milk mixture into the almond mixture slowly until smooth. Place the mixture in the saucepan and bring it to a boil over medium heat while stirring constantly. Remove the saucepan from the heat when the mixture boils.

Add the chocolate and powdered sugar to the mixture and stir until the chocolate melts. Beat the liqueur and egg yolks, cover, reserve and keep warm.

Beat the egg whites in a bowl until soft peaks form. Gradually add the brown sugar and continue beating until stiff peaks form. Whisk
1/3 of the egg white mixture into the chocolate mixture and then put the remaining egg white mixture.

Pour the soufflé mixture into a greased 20cm soufflé mould. Let it bake in the oven for 20 minutes or until the soufflé has risen well. Dust the breath with icing sugar. It can be served with fresh strawberries and cream.

Serves: 6 people

Chocolate Cream Pie Recipe

Ingredients:

1 cup of sliced ​​almonds

3 large egg whites

4 to 6 ounces sweet and sour

7 ounces semi-sweet chocolate, grated or chopped into curls (optional, for garnish)

1 ounce of chopped sugar free chocolate

1/2 teaspoon cream of tartar

1/3 cup icing sugar

2 1/4 cups cold heavy cream

3/4 cup granulated sugar

3/4 teaspoon vanilla extract

Instructions for the Chocolate Cream Pie:

Preheat oven to 350 degrees. Place the almonds on a cookie sheet and toast in the oven until golden brown (takes about 15 minutes). Let it cool. Reduce oven heat to 275 degrees. Butter bottom and sides of 9-inch glass cake pan. Place egg whites in bowl of electric mixer. Fill a saucepan with hot tap water and place the bowl of egg whites on top until slightly warm. Beat the warm egg whites until soft peaks form. Beat in the cream of tartar, then add the granulated sugar in a slow, steady stream, beating continuously.

Continue beating until stiff and shiny (15 to 20 more minutes). Bake until slightly crisp and dry (about 15 minutes). Let cool on a rack.

Mix the two chocolates in a bowl over boiling water and stir from time to time until melted. Let it cool down to room temperature. Mix heavy cream, icing sugar, cinnamon, and vanilla in a bowl. Beat on medium speed until very soft peaks form (about 2-3 minutes). Stir 1/3 of the cream into the melted chocolates to thin them out. Add that mixture to the whipped cream and fold until fully incorporated.

Spread half of the toasted almonds over the cooked meringue shell. On top put the chocolate cream filling and smooth the top. Use the grated/curled chocolate and remaining toasted almonds to decorate the top.

Refrigerate and cover for about an hour before serving.

Serves: 8-10 people

Bacon Rolls Recipe

Ingredients:

1 Loaf (thin sandwich bread)

1 pound of bacon

3- to 5-ounce jars of Old English cheese

Instructions for rolling bacon:

Remove the crust from the bread and flatten the bread slices with a rolling pin. Spread cheese over rest and roll into jelly roll shape. Cut the beacon into 3 parts and put a part of a strip of bacon around each roll and close it with a toothpick.

Bake on a rack for about 15 minutes at 400 degrees, turning once. Serve hot.

Serves: 1